Name: Tiramisu Cupcakes
Prep time: 20 min
Cook time: 22 min
Ingredients: 130 g all-purpose flour; 30 g almond flour; 1 tsp baking powder; 0,5 tsp salt; 100 g buttermilk (room temperature); 1 tsp vanilla extract; 1 tbsp Amaretto; 80 g butter (room temperature); 30 g flavour neutral oil (e.g. canola oil); 155 g granulated sugar; 2 large eggs (room temperature); 1 tbsp instant espresso powder; 270 g butter; 140 g mascarpone; 500 g powdered sugar; 1-2 tsp vanilla extract; 2 tsp Amaretto; A little bit of cocoa powder for dusting

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I’m a big fan of tiramisu and these tiramisu cupcakes are no exception. They are so full of delicious flavor, you’ll want to make them again!

A super soft almond Amaretto and espresso cupcake topped with fluffy Amaretto mascarpone buttercream! These cupcakes are so good and I can’t wait for you to try them!

These tiramisu cupcakes consists of a delicious almond and coffee cupcakes topped with a smooth mascarpone buttercream! If you are fan of tiramisu then this cupcake is definitely for you! It has all of the elements of classic dessert.

For more cupcake recipes, try Banana and Dulce de Leche Cupcakes, Chocolate Fudge Cupcakes and Peaches and Cream Cupcakes.

WHY YOU WILL LOVE THIS RECIPE

If you are a tiramisu fan then these cupcakes are perfect for you!
This cupcake has both a vanilla and espresso batter swirled together making for the most delicious cupcake!
These cupcakes are topped with a super smooth mascarpone buttercream that is super easy to make and topped with a dusting of cocoa powder.

INGREDIENTS

These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.

Almond flour: Almond flour gives an incredible flavor and tenderness to the cake. It makes it so light and incredibly soft.
Butter: Take it out of the fridge 1-2 hours before baking (depending how warm your kitchen is).
Eggs: Take them out of the fridge 1-2 hours before baking (depending how warm your kitchen is).
Buttermilk: Buttermilk makes for a softer and more tender cupcake. Measure out the buttermilk and let it come to room temperature 1-2 hours before baking (depending how warm your kitchen is).
Amaretto: Amaretto is an alcohol that has lovely almond flavor. It really brings out the almond flavor in the cupcakes, and works amazing with mascarpone buttercream. If you want to make the cupcakes alcohol free, remove the Amaretto from the cupcakes recipe and replace the Amaretto in the buttercream for vanilla extract.
Instant espresso powder: I use Nescafe Gold espresso powder as it dissolves quickly and as a great flavor as it's 100% arabica coffee
Mascarpone: Mascarpone is a mild and super creamy cheese. Mascarpone is one of the key ingredients in a tiramisu and gives most incredible flavor and texture to the buttercream.
Cocoa powder: I use high quality dutch processed cocoa powder for the best flavor, my favorite is from Valrhona.

See recipe card for quantities.

INSTRUCTIONS

TIRAMISU CUPCAKES

Preheat the oven at 160ºC conventional oven and line a cupcake tray with 12 cupcake liners.

Sift together the all-purpose flour, almond flour, baking powder and salt and set it aside. Mix together the milk, vanilla extract and Amaretto and set it aside.

In a mixing bowl, using the paddle attachment add the butter, flavor neutral oil and sugar and mix it on high speed for 2-3 min.

Add the eggs one at a time into the mixture and mix it in until combined.

Continue by alternating between adding ⅓ of the flour mixture and ½ of the milk mixture, ending on the flour mixture. Mixing in each addition until just combined.

Add ½ of the batter into a separate bowl and sift in the espresso powder. Gently fold it together with a rubber spatula until combined.

Alternate by adding a bit of each of the two batters into the 12 cupcake liners and with a tooth pick swirl the two batters together. Bake them for 20-23 min or until a cake tester comes out clean.

Let the cakes cool on a cooling rack. After 5 min, gently remove the cupcakes from the cupcake tin and let them cool down completely.

MASCARPONE FROSTING

Take the butter and mascarpone out of the fridge 10 min before starting. Cut the butter into cubes.

In your stand mixer, use the paddle attachment, start by creaming the butter for 5 min on high speed, scraping down the sides of the bowl and add the mascarpone and cream it together with the butter for 1 min. Scrape down the sides of the bowl and on low speed, mix the sifted powdered sugar in 3 parts, letting the powdered sugar mix in with butter and mascarpone before adding the next part. Scrape down the sides of the bowl and add the vanilla extract and Amaretto and give it a final mix.

ASSEMBLING

Add the buttercream to a piping bag with a big star piping tip. Pipe the buttercream of the cupcake. Dust with a bit of cocoa powder and serve it on the day, but it can also last well for a few days in the kitchen counter, in an airtight container.

WHY USE A SCALE

My default setting for my recipes is grams and it is the most precise way of measuring out your ingredients. It is also they way I make my recipes, so I therefore know exactly the amount needed to go into the recipes. Cups are a more unprecise way of measuring as many can filled the cups differently, plus there is much more washing 😉

So I will always highly recommend using a scale to measure out your recipes.

EQIPMENT

For the best result, use an aluminum cupcake baking pan, lined with cupcake liners. Aluminum pan are light in color and therefore attracts less heat which means they bake more gently bake which results in a softer cake. If you use a e.g. a black baking pan it'll attract a lot more heat, which will then give a darker crust, that results in a dryer cake.

I use a small cookie scoop to alternate between adding a bit of each batter to the cupcake pan. This way you can get that beautiful swirl pattern.

See all my favorite baking tools here:

DECORATING THE CUPCAKES

I used a big star piping tip placed inside a piping large piping. If you don't have that specific piping tip you can use any other you'd wish to use.

STORAGE

Store the tiramisu cupcakes in an airtight container at room temperature. It's best enjoyed within a 1-2 days.

MY TOP TIP

I always use a rubber spatula to scrape down the sides of the bowl when making the cake batter. After everything has mixed together, give it one final gently fold together, to make sure everything in the bottom and on the sides of the mixing bowl has been mixed into the batter.

Other Cupcake Recipes To Try

Make sure to tag me on Instagram @juliemarieeats and leave me a review below if you made this cake. I hope you loved it! To get more ideas by following me on Pinterest.